Wednesday, July 24, 2013

GREEN FISH COCONUT CURRY




INGREDIENTS

1-  4 Fish fillets(cut it into chunks)
2-  1 onion chopped
3-  2 fresh green chilies
4-  2 garlic cloves crushed
5-  2 Tbs lime juice
6-  1/4 cup cashew nuts
7-  1/2 tsp fennel seeds
8-  3 Tbs dry coconut
9-  2 Tbs oil
10- 1/4 tsp  ground seeds
11- 1/4 tsp ground coriander
12- 1/4 tsp salt
13- 3/4 yougart
14- 1/4 tsp ground cumin
15- 3 Tbs fresh coriander(chopped)
16- 2/3 cup water


METHOD


1- Marinate the fish with turmeric, lime juice and salt and marinate it
   for 15 minutes.

2- Now grind the onion,chili, garlic, cashew nuts,fennel and coconut and
   make a paste and set aside.

3-Take  a pan heat oil anf fry the cumin seeds for one minutes than add the paste
  and fry it for 5 minutes and stir in the ground coriander, cumin, salt and water
  and cook for 3 minutes.

4-After that add yougart and chopped coriander than gently add fish pieces and stir.
  Cover and cook gently for 10 minutes or until the fish is tender.

5-Take it out in a serving dish and Serve it with plain rice and garnish it with
 more coriander.

Tuesday, July 23, 2013

PRAWN SESAME TOAST



INGREDIENTS


1- Prawn 225g
2- 1 Tbs soya sauce
3- salt and pepper as per taste
4- 2 Tbs cornflour
5- 1/2 cup sesame seeds
6- 4 slices bread slices
7- oil for frying
8- Tomato ketchup to serve



METHOD


1- Take a food processor and process prawns, soya sauce, and cornflour in it.


2- Now whisk the egg white until stiff and mix this in the prawn mixture.


3- Cut the slice of the bread into four triangular quarters and spread
   the sesame seed on a large plate. Spread the prawn paste over on side of the
   bread than press the coated sides into the sesame seed so that they stick and
   cover the prawn paste.

4- Heat the oil in a karahi add the coated toast, and prawn side first and deep
   2 to three minutes and than turn the other side until golden brown.

5- Drain  these toast on a kitchen paper and serve hot with tomato ketchup.

Monday, July 22, 2013

CHICKEN IN HERB CRUST



INGREDIENTS

1- 4 Breast Chicken
2- Mustard powder 1 Tbs
3- 1 cup bread crumbs
4- 2 Tbs fresh coriander
5- 1 Tbs mixed dried herbs
6- 2 Tbs melted butter
7- salt and black pepper as per taste



METHOD

1- Preheat oven at 180 degree centigrade.lay the chicken breast on a oven proof
   dish and and spread the mustard and season the chicken with salt and freshly
   ground black pepper.

2- Now take a bowl mix bread crumbs and herb together.

3- Now coat on a chicken this bread crumbs and herb and in the end spoon over the
   melted butter. Bake it in the oven for 20 to 25 minutes or until tender and crisp.

4-Serve it with potatoes and salad. 

Friday, July 19, 2013

CHICKEN WITH GREEN MANGO



INGREDIENTS


1- Chicken 450g(cubed)
2- 1 MANGO(green and sliced)
3- 1 tsp garlic(crushed)
4- 1 tsp ginger(crushed)
5- 1 tsp ground coriander
6- 2 onion (chopped)
7- 2 green chilies
8- 2 tomatoes chopped
9- salt as per taste
10 1/4 tsp turmeric powder
11- 1 tsp chili powder
12- 1/4 tsp onion seeds
13- 3 Tbs oil
14 -4 curry leaves
15- 2 Tbs fresh coriander and mint leaves
16- Water one and half cup



METHOD


1- First peel the mango and make slices and set aside.

2- Now take a bowl and add chicken cubes, onion seeds, ginger, chili powder
   turmeric, salt and ground coriander.Mix all the spices and add half of the
   mango slices.

3- Take a pan add oil and fry the chopped onion until they turn golden brown
   add curry leaves.

4- Now add the spiced chicken pieces and tomatoes and stir fry it for 4 minutes.

5- Now add water and lower the steam and cook it again for 10 to 12 minutes
   until the chicken is cooked and the water has been absorbed.

6- In the end add the remaining mango slices, green chilies and fresh coriander and serve hot.

Wednesday, July 17, 2013

FRUIT SMOOTHIES



INGREDIENTS

1- 2 cups peach  Juice
2- 2 cups plain yogurt
3- 1 peach, peeled and sliced
4- 7  strawberries
5- 3 tsp sugar


METHOD


1-Take a blender and combine all ingredients and process it until blended.


2-Now pour the smoothie into the chilled glasses and serve immediately.



Tuesday, July 16, 2013

MINI SPRING ROLL



INGREDIENTS

1- Chicken breast 3oz
2- One medium onion finely chopped
3  One small carrot(julienne)
4- 1 spring onion finely sliced
5- 1 small red pepper (julienne)
6- 2 cloves garlic crushed
7- Oil 1/2 cup
8- Cabbage one small(cut into halve and crushed)
10-Soya sauce 1 Tbs
11-egg white of one egg
12-Black pepper 1/2 tsp
13- 4 large sheet of filo pastry


METHOD

1-Chop the green chili and take a pan add oil in it.When hot add chopped
  onion, garlic and chili fry it for 1 minute.

2-Slice the chicken add to the pan and fry over a high heat until brown.

3-Now add,carrot, spring onion, cabbage and stir fry for two minutes.Remove
  from heat and let it cool.

4-Cut each sheet of filo into 5 short strips. Place a small amount of filling
  at one end of each strip then fold in the long side .Seal the roll with egg white
  and put it in the freezer for 15 minutes before frying.

5-Now take a pan heat oil and fry the rolls until crisp and golden brown.

6-Drain on a kitchen paper and served with tomato ketchup.

Sunday, July 14, 2013

CHICKEN BROAST


INGREDIENTS


1- chicken 10 pieces
2- salt as per taste
3- Mustard powder 1 tsp
4- Red chili powder 1 tsp
5- Paprika 1 tsp
6- Milk 3 Tbs
7- Lemon juice 3 Tbs
8- Chili powder 1 tsp
9- Flour 1 cup
10-Soya sauce 1 Tbs
11-Vinegar 1 Tbs


METHOD


1- Take a bowl and marinate chicken with salt, lemon juice, vinegar and soya sauce.

2- Now mix the egg and milk together and dip chicken in this mixture.

3- Take another bowl mix dry ingredients,flour, salt, paprika, mustard powder and chili powder.After that coat  the chicken in flour mixture.

4- For the best result coat the chicken second time if you want a crispy broast.

5- Now deep fry the chicken on a low flame for at least 20 to 25 minutes.

6- Serve hot with fries or tomato ketchup.

SHEEK KABAB



INGREDIENTS



1- 1 KG ground lamb
2- 2 onions, finely chopped
3- 1/2 cup fresh mint leaves(Chopped)
4- 1 Tbs ginger paste
5- salt as per taste
6- 1 Tbs green chili paste
7- 2 tsp ground cumin
8- 2 tsp ground coriander
9- 2 teaspoons paprika
10- 1 Tsp Gram masala
11- 2 teaspoons salt
12- oil 1/4 cup
13- 2 Tsp red chili


METHOD


1- In a large bowl, mix ground lamb, onions, mint, ginger paste, and chili paste.

2- Now add gram masala ,cumin, coriander, paprika, and salt. Keep it in the refrigerate for 2 hours.

3- Take handfuls of the lamb mixture, about 1 cup, to form sausages around skewers.

4- Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.

5-Preheat grill and arrange kebabs on grill. Brush it with oil and turn it frequently
  until they cook properly  and you got a nice brown co lour.

6-Serve hot with tomato ketchup or some chutney.

Friday, July 12, 2013

FRUIT CHAAT



INGREDIENTS


1- Apples 2
2- Oranges 2
3- Pomegranate seeds 1/2 cup
4- Mango one medium
5- Bananas 3
6- salt as per taste
7- Grapes 1 cup
8- Sugar 5 Tbs
9- Juice of two oranges
10-chat masala 1 tsp
11 Black pepper 1/2 tsp



METHOD

1-Take a bowl and cut apple,banana, mango into small pieces.

2-Peel oranges and cut them into halves and add grapes.

3-Now peel mango and cut in small cubes and put all the fruit in a large bowl.

4-Now add orange juice,sugar,chat masala and black pepper and put it in the refrigerator.

5-Serve cold.


Wednesday, July 10, 2013

PAKORAS


INGREDIENTS


1- Besan 250 gm
2- 1/4 tsp turmeric powder
3- Ground red chili 1 tsp
4- Baking powder 1/4 tsp
5- 1 tsp Ground Coriander
6- 2 Tbs Coriander leaves chopped
7- 2 Tbs mint leaves chopped
8- Salt as per taste
9- you can use vegetable( like potatoes,Spinach)
10- 1 onion medium(chopped)


METHOD


1- Take a bowl and mix together the besan, turmeric, baking powder, chili powder, ground coriander,
   chopped mint leaves, and fresh chopped coriander.

2- Now add water and make a thick paste.

3- Heat a oil in a kadhai and deep fry pakoras or until golden brown.

4- You can also use vegetable of your choice dip in the batter and fry it.

5- Take them out on a absorbent paper to remove excess oil.

6- Serve hot with tomato ketchup and enjoy.

Tuesday, July 9, 2013

CHICKEN CHEESE SAMOSA


INGREDIENTS


1- Chicken 1 cup (boiled)
2- Cheddar cheese 1 cup(crushed)
3- Salt as per taste
4- Spring onion 1(chopped)
5- Oil for frying
6- Samosa patti 1 packet
7- Black pepper 1 1/2 tsp
8- Water as required
9- Flour 1 Tbs
10-Coriander leaves 2 Tbs(chopped)
11-Mint leaves 2 Tbs(chopped)


METHOD



1- First boil the chicken with salt and pepper when done
   shred the chicken and keep it aside.

2- Now take a pan add oil saute chicken in it with spring onion and keep aside to cool.

3- After that add cheese,coriander and mint leaves and mix it well check the seasoning.

4- Now take a samosa patti and make the samosa and close it with the mixture of little water and flour paste.

5- Now deep fry these samosa in oil till you got a nice brown co lour and serve it with tomato ketchup.

Monday, July 8, 2013

CHICKEN NUGGETS

 Chicken nuggets are one of the favorite snack or kids and adults
 you can make this simple recipe on if tar also.


INGREDIENTS

1- Chicken 1/2 kg (boneless)
2- onion 1 medium(chopped)
3- Black pepper 1 tsp
4- Salt as per taste
5- Oil for frying
6- Flour 1 cup
7- Bread crumbs 1 cup
8- Egg 2




METHOD


1- Take a bowl add chicken pieces in it than add garlic paste
   black pepper, onion and salt.

2- Add this mixture in the chopper to mince it.

3- Put this mixture in a fridge for half an hour.

4- Beat the eggs in a bowl now take the mixture out from the
   fridge and make nuggets.

5- First coat them in a flour than dip in egg than coat in bread crumbs.

6- Heat oil in a pan and deep fry nuggets in it.

7- Serve hot with tomato ketchup .

Friday, July 5, 2013

GREEN CHILI CHICKEN



INGREDIENTS

1- 500 g Boneless chicken breast(cut it into strips)
2- 1/4 cup coconut milk
3- 2 Tbs brown sugar
4- 3 Tbs fish sauce
5- 3 Tbs coconut cream or milk
6- 4 to 5 green chilies(chopped)
7- 5 Tbs oil
8- 4 Tbs chopped fresh basil


FOR CURRY PASTE

1- 2 onion(peeled)
2- 2 tsp ground ginger
3- 2 tsp ground coriander
4- 1 tsp grated nutmeg
5- salt as per taste
6- 2 Tbs chopped coriander
7- Juice of  2 lime
8- 4 fresh green chilies cut it into julienne
9- 2 garlic cloves(peeled)
10- A pinch of ground cloves
11- 2 tsp caraway seeds
12  1 stalk lemon grass (chopped)


METHOD


1- To make a curry paste , place all the ingredients in a food processor
    with 2 tablespoon of the oil and make a smooth paste.

2- Heat the oil in a pan or wok add the curry paste and cook it for about 30 seconds

3- After that add the chicken strips and stir fry over a high heat for 3 minutes.

4- Add the coconut milk,brown sugar,fish sauce and chilies. Cook again for 5 minutes.

5- Remove from the heat add basil and mix it well.

6- Take out the chicken in a serving dish  and pour coconut milk or cream
   on the top and garnish it with lemon slices and serve it with boiled rice.

Thursday, July 4, 2013

GRILLED PRAWN

INGREDIENTS

1-15  large prawns
2-4 Tbs lemon juice
3- Salt as per taste
4- 1 tsp chili powder
5- 1 tsp brown sugar
6- 1 tsp garlic paste
7- 1 tsp ginger paste
8- 3 Tbs oil
9- 2 fresh green chilies(sliced)
10- 1 onion (sliced)
11- 1 tomato sliced
12- 1 Lemon (sliced)


METHOD

1- Wash and peel the prawns and  make a slit on the back of the brown you
     got a shape like butterfly.

2- Put all the remaining ingredients except , green chili, lemon ,tomato and onion together
    and mix it well add prawns and marinate it for one hour.

3-Place the green chili, onion, tomato in a flame proof dish add the prawn mixture
  and cook under a very hot preheated grill for about 10 to 15 minutes and apply oil
  several time with brush

4- When you get nice co lour and the prawn cooked properly serve immediately
    with lemon slices on the top.




Tuesday, July 2, 2013

BUTTER CHICKEN



Butter chicken is very delicious dish cook in butter and cream and can be enjoyed
by every one.Serve it with plain rice or chapati as per your choice.


INGREDIENTS


1-  1 Kg chicken( you can use with bone or boneless its up to you)
2-  1 cup yougart
3-  1 1/2 tsp chili powder
4-  salt as per taste
5-  2 medium onion(sliced)
6-  1/4 tsp crushed bay leafs
7-  1/4 tsp ground cloves
8-  1/4 tsp ground cinnamon
9-  1 tsp ginger paste
10- 1 tsp garlic paste
11- 2 cup tomatoes(chopped)
12- 6 Tbs butter
13- 5 Tbs cream
14- 2 Tbs fresh coriander
15- 4 green cadamon pods
16- 1 tsp gram masala
17- 1/4 tsp turmeric powder
18- OIL 4 Tbs


METHOD


1- Take a bowl add yougart and all dry spices, ginger, garlic, tomatoes and salt
   and blend it all together in a blender.

2- Take the chicken in a large mixing bowl and pour over the yougart mixture .Set aside

3- Melt butter and oil in a pan an add onion and fry it for 3 to 4 minutes.

4- Add the chicken mixture and stir fry it for 8 to 10 minutes.

5- Add half of the coriander and mix it well.

6- Beat the cream add in the chicken stir it well. Bring to the boil.

7- Serve it with the remaining chopped coriander on the top.

Monday, July 1, 2013

YUMMY TOASTS



These crunchy toasts are an ideal for a snack and you can also enjoy it with baked beans.



INGREDIENTS

1- 4 sliced bread
2- 4 eggs
3- 300 ml milk
4- 2 fresh green chilies (chopped)
5- 2 Tbs chopped fresh coriander
6- salt 1/2 tsp
7- 1/4 tsp ground black pepper
8- 3 oz cheddar cheese(grated)
9- Oil for frying

METHOD


1- Take a bowl and break the eggs and whisk.Slowly add the milk and whisk again.
    Add the chilies, salt, pepper, coriander and grated cheese.

2- Cut the bread slices in half and soak them in the egg mixture one at a a time.

3- Heat the oil in a medium frying pan and fry the bread slices over a medium
    heat turning them once or twice until they are golden brown.

4- Drain off any excess oil as you remove the toast from the pan and serve hot.